My mom makes great muffins. We just call these "Mimi's Blueberry Muffins." I love them, and they got baked as we anticipated Snowmageddon '11.
In one bowl, combine:
2c flour (I use whole wheat)
2t baking powder
1t ground cinnamom
1/4t salt
In another bowl, combine:
2 eggs beaten
1c milk
3/4c sugar
1/2 oil (I use coconut)
Once these are combined in their respective bowls, add them together and then mix well.
Add 3/4c of blue berries. I buy bulk frozen organic blueberries from Costco. I like using frozen because they don't burst and make your muffins all blue.
Spoon into muffin tins and bake at 400 degrees for 15-17 minutes.
I like to double the recipe. We like them best toasted with, of course, butter.
(I also store these in the refrigerator, even thought they don't last long.)
So easy!
If these are the ones you brought us when I had surgery last year, then I can vouch for how good they are! :)
ReplyDeleteI made them this morning. So good. I used half white and half wheat flour since there are some people in my house that prefer to never eat wheat flour if they can help it. So if I temper it a little and don't tell them it's in there it works better for everyone. :) Oh and I added a tsp of vanilla, too, cause that's how I roll. :):)
ReplyDeleteI think this will become my go to muffin recipe. Tell Mimi we loved them.